The spice trade is one of the oldest in the world, first recorded in 50,000 BC. It has come a long way since its origins in the Middle East. One of the most common questions asked about spices is "How long do spices stay fresh?" Nearly all spices are good for 6 months in their powdered, or ground, state. Our spices are fresher than those found in the grocery store or from most places online. We do our best to purchase quality spices in their whole form and grind them in the store so you get the most out of your spices! There are numerous spices out there, and it can be intimidating to know what to do with them. That is why we sell everything in the quantity you need. You can buy 1 oz, when wanting to experiment, or 1 lb when using frequently.
Ginger is the dried knobby shaped root of the perennial herb Zingiber officinale. It adds heat with floral and citrus notes. Ginger is used in Indian curries, and in Chinese,...
Coriander Seeds are warm, mild and sweet. There is a citrus undertone similar to orange peel. Coriander is used in English, Italian, Spanish, Middle Eastern, Oriental and South American cooking. Ground...
Rose compliments rice, couscous, ice creams, cakes, Indian, Iranian and Turkish sweets and Moroccan tagines. Used in teas and fragrant sweet spice blends. These are food grade flowers.
Rosemary is the dried leaves of the evergreen Rosmarinus Officinalis. Rosemary has a distinctive pine-woody aroma with camphoraceous undertones and a fresh, bittersweet flavor. Rosemary is found in bouquet garni,...
Cumin is the second most popular spice in the world after Black Pepper. Cumin Seeds are used as a spice for their distinctive aroma. Popular in Indian, Pakistani, North African,...
Dill Weed is the dried leaves of the herb Anethum Graveolens. European and American cuisines use dill in pickles, meats, breads, fish and shellfish, cottage and cream cheese, and with...
Cassia is the dried inner bark of Cinnamomum Cassia. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called "quills."...
Cardamom has menthol, slightly minty aromas. Cardamom is the dried, unripened fruit of the perennial Elettaria Cardamomum. It has menthol, slightly minty aromas, used in Danish pastries, in Saudi Arabian,...
Ceylon Cinnamon, “True Cinnamon”, is from Sri Lanka with a lighter taste containing citrus and clove notes. This cinnamon is preferred in Europe and Mexico over Cassia Cinnamon. The light,...
When garlic is roasted the high temperature mellows the pungent odor and sharp taste. What is left is a smooth, almost sweet garlic flavor. These flakes impart the delicious flavor...
Mustard Seed's hot and spicy flavor enhances meats, fish, fowl, sauces, and salad dressings. Whole Mustard Seed may be used in pickling or in boiling vegetables such as cabbage or...
Allspice is the dried, unripe berry of Pimenta dioica. Pimento is called Allspice because its flavor suggests a blend of cloves, cinnamon and nutmeg. It is used in Caribbean, Mexican,...
Lavender Flower has become a popular ingredient for cooking for both sweet and savory dishes. Desserts such as creme brulee, ice cream, and cupcakes are scented with lavender and main...
Ground Cardamom has a strong, sweet, pungent flavor with hints of lemon, mint and eucalyptus. Ground Cardamom adds flavor to biscuits, cakes, pickles, mulled wines, and roasted meats.
Crystallized Ginger is fresh ginger root cooked in sugar syrup and dried. It has a wonderful sweet, spicy taste and is commonly used in desserts and is also eaten like...
